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Espresso Cheesecake Dessert

Indulge in Espresso Cheesecake Dessert: A Coffee Lover's Dream

This Espresso Cheesecake Dessert combines creamy cheesecake with bold espresso, creating a delightful treat for coffee lovers.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Digestive biscuits or Oreo crumbs can be substituted.
  • 1/2 cup Unsalted Butter Melted; coconut oil can be used for a dairy-free option.
  • 1/4 cup Granulated Sugar Brown sugar can be used for deeper flavor.
  • 1 tsp Ground Cinnamon Optional; skip for a classic taste.
For the Filling
  • 16 oz Cream Cheese Softened for easy blending.
  • 1/2 cup Sour Cream Greek yogurt can substitute.
  • 1 cup Heavy Cream Coconut cream is a non-dairy alternative.
  • 1 cup Brewed Espresso Can use strong brewed coffee if needed.
  • 1/4 cup All-Purpose Flour Almond flour can be a gluten-free alternative.
For the Ganache
  • 8 oz Semi-Sweet Chocolate Dark chocolate can be used for less sweetness.
For Garnish
  • Chocolate Shavings Optional for elevating presentation.
  • Whipped Cream Optional for garnishing.
  • Espresso Beans Optional for decoration.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Electric Mixer
  • Saucepan
  • Aluminum foil
  • Baking Dish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Gather your ingredients and equipment.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Press into the bottom of the springform pan.
  3. Bake the crust for about 10 minutes until lightly golden. Cool.
  4. Beat softened cream cheese until smooth. Gradually add sugar and blend well. Add eggs, mixing gently to maintain a light texture.
  5. Fold in sour cream, heavy cream, brewed espresso, and flour until smooth.
  6. Pour filling into the cooled crust. Wrap the pan in foil and place in a larger baking dish with hot water. Bake for 55-65 minutes.
  7. Cool in the oven for an hour, then chill in the refrigerator for at least 4 hours or overnight.
  8. For the ganache, heat cream until simmering. Remove from heat and add chopped chocolate and espresso, stirring until smooth.
  9. Pour ganache over the cheesecake and smooth if needed. Return to fridge to set for at least 1 hour.
  10. Garnish with chocolate shavings, whipped cream, or espresso beans before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 210mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 700IUCalcium: 60mgIron: 1mg

Notes

Ensure room temperature ingredients for better mixing. Chill overnight for maximum flavor development. This dessert stays fresh for up to five days in the fridge.

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